6pm – Cocktail Reception: Drinks and Canapes
7pm – Dinner
Chef’s choice of Canapes, three seasonal varieties
Mixed Baby Lettuce, Toasted Hazelnuts, Breakfast Radish, Fines Herbs Vinaigrette
Grilled All Natural Chicken Breast, Caramelized Onions, Garnet Yams, Swiss Chard, Roasted Garlic Emulsion
Chef’s Choice Seasonal Vegetarian
Hazelnut Daquoise, Chocolate Ganache, Candied Navel Orange
Our annual president’s awards dinner was February 9th at Cedar Brook Lodge and was well attended. We had a full night with awards and revealing the Chef of the Year. This was a plated 3-course dinner that proved to be exceptional. I would like to take this time to give special thanks to Mark Linden for the help and support he has given me this year. The board members and chair positions that take time from their lives to make this organization run are extremely appreciated. I thank all of you who help support the association.